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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a delicious stew. Many ingredients can be modified. You can use a whole roasting chicken cut into bite-pieces, or just breasts and thighs if you prefer. I can never pass up a good breast or thigh..hahahahaha Other suggested additions are turnips, carrots and celery. Read more . This looks great served over white rice. I have had this in country and it is very tasty now that I found this recipe ........I am gonnd try it with some sage hens or chuccker Ingredients:
• 1 tablespoon olive oil |
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces |
• 2 cloves garlic, crushed |
• 1 onion, chopped |
• 1 large potato, diced |
• 1 teaspoon ground cumin |
• 1 teaspoon ground coriander seed |
• 1 teaspoon ground black pepper |
• 1 teaspoon crushed red pepper flakes |
• 1 teaspoon salt |
• 1 cup water |
• 3/4 cup unsalted natural-style peanut butter |
• 1 (15 ounce) can garbanzo beans, drained and rinsed |
Directions:
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
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